| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |

CooksRecipes.com, where you'll find Recipes for Every Cook!

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

Red Bell Pepper Relish

6 large onions cut into 1-inch chunks
12 large red bell peppers
4 cups distilled white vinegar
3 cups sugar
2 tablespoons salt
1 tablespoon mustard seeds
  1. In a food processor, whirl onions and bell peppers, a portion at a time, until coarsely chopped. Place chopped vegetables into a heavy, 8 to 10-quart pan. Stir in vinegar, sugar, salt, and mustard seeds. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and boil gently, stirring often, until relish is thickened but still juicy, about 50 minutes.
  2. Ladle hot relish into hot, sterilized 1-pint canning jars, leaving 1/2-inch headspace. Gently run a narrow nonmetallic spatula between relish and jar sides to release any air bubbles. Wipe rims and threads of jars clean; top with scalded lids, then firmly screw on bands.
  3. Place jars, slightly apart, on a rack in a boiling water canner or other deep pan half-full of hot water. Add more hot water to cover jars by 1 to 2-inches. Bring water to a simmer; then cover and simmer for 15 minutes.
  4. Lift out jars and let cool on a towel away from drafts. Test seal of each jar by pressing lid, if it pops when pressed, there's no seal. Store unsealed relish in the refrigerator and use with 1 month.

Makes about 7 pints.

||| Save this Recipe on Delicious |||

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |

Copyright © 1999 - 2009 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating